By: Jess Bronstein, Bubby’s Best
It is the Friday before the summer camp season kicks off. For the lucky, the school year has come to a close and it’s all swim tests, bonfires, and snail mail from here. Excitement is building, thousands of iron-on labels are being fastened, and all I can think about is food… typical.
In my final summer as Program Director at Camp in the beautiful Muskokas, I promised myself that I would commit myself to a project that would make at least one camper’s summer. This was no small feat, camp is pretty special as it is! I decided that each Friday morning, I would take a cabin of Junior girls, the babies at camp, to the waterfront for a private breakfast party.
It was obviously a treat in-and-of itself to make breakfast outside and eat by the water, but regardless, I was determined to ensure that this meal would be better than whatever was being served in the dining hall.
The menu: The camp-acclaimed, egg in a basket, made over the fire. Now this dish has spawned many debates because everyone calls it something different (just as my university roommates, all camp girls of course, who are STILL debating); moon over Muskoka, egg in a hole, toad in a hole, egg in a basket, and the list goes on. Regardless of what you call it, it is a definite favorite, and a total crowd pleaser (at least for those between the ages of 7-9).
Ingredients:
Sliced bread of your choice
Whole Eggs
Cookie Cutters
Butter or Cooking Spray to grease the pan
Instructions:
- Cut out a 2-inch round/shape from the center of the bread (make sure to save the cut-outs for French toast or dipping)
- Melt butter in non-stick frying pan over medium heat
- Once pan is hot place the slice of bread in the skillet and toast lightly (1 min)
- Crack the egg into the hole and cook until golden brown (2 min)
- Flip and cook another 2-3 minutes for a runny yolk.
